The Queen’s Colours Influence 1937 Fashions

Southland Times, Issue 23180, 22 April 1937, Page 14

The Queen’s Colours Influence 1937 Fashions

Forecast For Season (From London Correspondent) the Coronation season draws nearer, designers are more and more emphasising the return to feminine frills and delicate laees, eharming colours and dainty trimmings, where gowns for parties and dances are concerned. They insist, also, on extreme simplicity in sports and walking suits, and have some pleasant suggestions to make regarding frocks to wear at home. Pastel colours for the evening are advocated in many quarters, although in London and. Paris there is always a good sprinkling of black gowns at any fashionable evening gathering. The welldressed Parisienne, like the smart Englishwoman, knows there is nothing to equal black, except perhaps midnight blue, as a background for sparkling jewels. The all white dress is becoming a favourite with the younger set, and some of the girls add delicate touches of silver to enhance the fairy-like effect of the full draperies and the fine lace skirts which billow out like clouds about the feet. A charming example of the latter vogue is a model in soft white chiffon, with a simple, rather high-waisted bodice, and a slim skirt over which fall yards of foamy white lace in three tiers. The bodice is not veiled, but the sloping corsage top is outlined with a trail of frosted silver foliage, and the waistline is similarly marked, the ends of the silver leaf sash fluttering down the skirt at one side. More silver leaves in the hair complete a lovely picture of radiant youth in a really becoming setting. Touches of gold or silver appear on the black robes de style worn by older women at important parties. They are seen, too, <>n neat dark dresses and suits for day wear and for informal early evening gatherings. Some of the suits are edged with metal thread braid, and the metallic note is repeated in the waist belts. These models, smart and up-to-the-min-ute, are worthy of consideration by women who have to budget carefully lest they spend too much money on what mighty be called frivolous clothes. They appear quite happy on cocktail, cinema

Simnel Cake. Take lib. of castor sugar, Jib. of butter, lib. of eggs (weighed in the shells), lib. flour, Jib. currants (washed and dried the day before), and 4oz. shredded peel. For the almond paste use 12oz. castor sugar, 6oz. ground almonds and two small eggs. Beat the butter and sugar to a cream, add each egg separately, stir in as lightly as possible the candied peel, currants and flour. Work the. castor sugar, ground almonds and eggs to a stiff paste and roll out to the size of the cake tin.

and theatre evenings, and are a boon to hostesses on reception afternoons. Forecasts. The delicate shades of grey and blue, with occasionally a touch of scft pink, favoured by Queen Elizabeth, will be seen a great deal as the season goes on. The grey tints can be worn by middleage as well as youth, but the beautiful pale blue tones are better suited to the younger woman. Outfits for women on the Riviera have included many charming frocks in these colours, and in white and subdued rose pink, developed in feather-weight woollen fabrics, in silk and in cotton. Some of the models are sporting twopiece suits, others are frankly tub frocks, all show expert workmanship in cut and finish. There is a lovely mauve shade which is proving popular for holiday dresses, and of course the fresh green hues appear in this season’s colour cards, together with deep and pale lilac, and various yellows, from

the palest primrose to buttercup.

Put half the cake mixture into a lined cake tin, add the almond paste and lastly a second layer of cake. Bake in a moderate oven from one to one and a-quarter hours. If preferred the cake mixture can be divided into three layers and the almond paste into two. Austrian Puffs. Pound 3oz. almonds in mortar with a little rosewater. When reduced to a paste add three tablespoons of finely sifted sugar, 3oz. butter melted but not hot, three tablespoons flour, and one cup new milk or cream. Beat all thorough-

More Tunics. We have not seen the last of the tunics yet. In fact, they promise to continue their popular career 1 right through the season. Blouses have joined them, and these two useful garments will be seen on all kinds of occasions which call for something dainty yet not at all elaborate. Lace is the favourite material for the blouse, to be worn with a dark satin or velvet skirt. Offwhite lace, palest pink, gold, silvery grey, pastel blue, lilac—almost any colour you like so long as it is on the ethereal side. Puffed elbow-length sleeves are worn in to-day’s blouse, and the neckline may be brought up to the throat and finished with a pointed turn-over collar, cut into a moderate square, extended to the bateau line, or left demurely rounded. The boat-shape comes close to the neck at back and front, but leaves several inches of the shoulders uncovered, which is most satisfactory for girls with flawless white skin.

ly together, well oil patty-pans and half fill them. Bake in moderate oven for 20 minutes. Makes 12 puffs. To Thicken the Gravy. Thin gravies are a sure sign of amateurish cookery. They are also discouraging of good appetite, and for that reason alone should be banished. If there is no patent gravy thickening at hand, or if in any case you prefer to make your own, keep a packet of breakfast oats and a jar of Scotch oatmeal on the kitchen shelf. Either is

an excellent and nutritious thickening medium, and costs practic ally nothing, for it must be used in small quantities. Arrowroot and cornflour make good thickening, but either must be first mixed to a smooth paste with cold stock, milk or water, and afterwards simmered for at least five minutes in the hot gravy. If the process is hurried, there will be lumps of uncooked thickening, and those who are “slimming” will reproach you for giving them uncooked starch in their food. The yolk of an egg beaten with

a little milk or stock will thicken sauce or gravj'- admirably, if added at the last moment. To prevent curdling, pour the gravy, below boiling point, on to the egg and milk mixture, and stir over very low heat. Cold mashed potato is useful for thickening white gravy. It must be stirred with a fork or “pot-mash,” until not a lump remains. Try Eggshells. Crushed eggshells will clean discoloured glass decanters. Put the crushed shells in the bottle

with warm water and a little shredded soap; allow to stand and shake occasionally. After emptying out the bottle, rinse thoroughly in clean, warm water. Odourless Cooking. Most housewives have said at one time or another that they cannot enjoy their dishes because of the odours of cooking. Here are some simple remedies that will enable the cook to at least minimise the “smells.” A little vinegar, placed in an old tin on top of the stove seems to lessen the cooking odours of

the kitchen—particularly the odour of onions. Should grease splutter on the stove, clean it up at once with a piece of old newspaper, otherwise it will give off rather an unpleasant odour. Before frying onions, bacon, Welsh rarebit, etc., sprinkle a few coffee grains over the stove. The pleasant fragrance of the burning coffee will disguise the odours of the frying food stuffs. Cheese Savouries. 'These are very light, easy to prepare, and make a piquant last

course for a small dinner party. For four people allow two egg whites and two ounces of grated Parmesan cheese. Whisk the egg whites, mix them lightly with the grated cheese and season with pepper and salt. Form the mixture into small balls, using a very little flour to bind them to shape, and, using a long handled spoon, put them into deep, hot fat—not quite smoking—to fry. Pour some of the fat over them if they float, and cook them until firm. Drain on kitchen paper, pile into a hot dish and garnish with parsley.